Name: Crispy Whitefish Sandwiches with Lemon-Caper Tartar Sauce
Ingredients: 1 cup mayonnaise (divided); 1 tablespoon shallot (minced); 1 tablespoon capers (minced); 1 tablespoon dill-pickle relish; zest of one lemon, about 1 tablespoon; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; pinch cayenne pepper (or a dash of Tabasco); 4 5-ounce firm whitefish fillets, such as cod or haddock; 1 teaspoon sea salt; 1 teaspoon black pepper; 1 cup panko-style breadcrumbs; 1 tablespoon olive oil or melted butter; 4 soft rolls (split and lightly toasted); Lettuce, onion and dill-pickle slices

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Crispy Whitefish Sandwiches with Lemon-Caper Tartar Sauce

These sandwiches are light, crisp and flavorful. Even people who think they don’t like fish are going to love these—the tartar sauce is a game changer. For best results, use any fresh, firm whitefish.

Course: Dinner

Keyword: pescatarian

Servings: servings

Calories: 552kcal

Author: Taffy Elrod

Ingredients

Tartar Sauce

1 cup mayonnaise divided
1 tablespoon shallot minced
1 tablespoon capers minced
1 tablespoon dill-pickle relish
zest of one lemon, about 1 tablespoon
1 tablespoon lemon juice
1 teaspoon Dijon mustard
pinch cayenne pepper (or a dash of Tabasco)

Fish

4 5-ounce firm whitefish fillets, such as cod or haddock
1 teaspoon sea salt
1 teaspoon black pepper
1 cup panko-style breadcrumbs
1 tablespoon olive oil or melted butter
4 soft rolls split and lightly toasted
Lettuce, onion and dill-pickle slices

Instructions

For tartar sauce: In a small mixing bowl, combine ½ cup mayonnaise, minced shallot, capers, relish, lemon zest, lemon juice, Dijon mustard, and cayenne pepper or Tabasco; stir together. Refrigerate at least 30 minutes, up to overnight, to allow flavors to marry.
Preheat oven to 375°. Blot fish fillets dry, and season well with salt and pepper. Then spread them with remaining ½ cup mayonnaise, being sure to cover all parts of the fillets, including the sides.
Mix breadcrumbs with oil or butter in a shallow dish. Coat fillets with breadcrumbs, gently pressing crumbs on to be sure they adhere. Carefully transfer breaded fillets to baking sheet lined with well-oiled aluminum foil.
Place in middle rack of oven, and bake about 20 minutes, until fillets are firm to the touch, fully opaque and flake easily when pressed with a fork.
To assemble sandwiches, stir tartar sauce, and spread some on top and bottom of split, toasted rolls. Place a piece of fish on bottom half of each roll, and layer on lettuce, onion and pickle chips. Place top of roll on fish.

Notes

Tip: Make these with gluten-free breadcrumbs and your favorite gluten-free rolls, or wrap them in romaine lettuce leaves for an even lighter “sandwich.”

Nutrition

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